Effects of Ingredient Substitution on Processed Cheese
The availability of a wide range of quality palm products ranging from crude to fully refined, its flexibility and reliability o f supply had enabled the substitution of palm blend for milkfat. Furthermore, milk fat contains saturated fatty a high cholesterol content is considered to be a health...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1996
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8371/1/FSMB_1996_9_A.pdf |
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| Summary: | The availability of a wide range of quality palm
products ranging from crude to fully refined, its
flexibility and reliability o f supply had enabled the
substitution of palm blend for milkfat. Furthermore,
milk fat contains saturated fatty a high cholesterol content is considered to be a health liability.
The fatty acid composition(FAC)of commercial processed cheese and matured cheddar cheese,confirmed
that milkfat was the sole fat source in both samples.
Commercial processed cheese was used as an external control and matured cheddar cheese as an ingredient in
the processed cheese formulation.
The solid fat content(SFC),FACand slip melting
point (SMP)of different palm fractions were studied.
The blending of different palm fractions were
conducted and one with the closest SFC profile compared
to milkfat was selected to partially replace milkfat
in the experimental processed cheese formulation.Palm
blend comprising 30% palmoil and 70% palm kernel olein
was found to be most compatible to milkfat. The SFC of
the blend was furt her improved by random
interesterification(IE). |
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